100g reduced fat feta cheese 8 kalamata olives, cut into thirds 1 tbsp olive oil 1/2 tbsp minced garlic 1/2 tbsp minced red chilli 1 tsp white sugar Pinch of salt
Handful of fresh basil leaves, torn
1 Bring some lightly salted water to the boil. Add fettuccine and cook for 9 minutes, or until al dente.
2 In the meantime, combine the tomato, olives, garlic, chilli, sugar, and oil in a small saucepan and set over a low heat. Crumble the feta in a separate bowl.
3 Once the fettuccine is cooked, strain and then mix with sauce and cheese. Garnish with black pepper and basil leaves. Enjoy.